Potatoes, also known as tubers or Irish potatoes, are a common sight on people's dining tables in the winter. They are highly nutritious, hailed as "the second bread" for humanity and are also known as "the underground apple," making them an excellent vegetable for nourishment during the winter season. However, when consuming potatoes in the winter, people must pay special attention to the following points to prevent accidents such as poisoning.
Do not eat with the skin on
Potatoes contain a toxic substance called solanine. Ingesting a large amount of this substance can cause acute poisoning. This toxic substance is mostly concentrated in the skin, with red or purple-skinned potatoes containing more than yellow-skinned ones. Potatoes whose skin has turned green due to exposure to light contain even more of it as the green color deepens. Therefore, it is essential to peel them before eating, especially to thoroughly remove any green parts. This is because even if a potato is boiled with the skin on and then peeled, approximately 10% of the solanine from the skin can be transferred to the flesh. Furthermore, sprouted potatoes are even more toxic, with the solanine content being 100 times that of a normal potato. Therefore, when eating them, the sprouts and their roots must be completely removed. Since this substance is water-soluble, the potato should be soaked in clean water. Moreover, this substance decomposes easily when exposed to acetic acid, and thorough cooking at high temperatures can also neutralize the toxicity. Therefore, it is best to stew them over high heat, and adding some vinegar during cooking will further aid in the decomposition of the toxic substance. To prevent poisoning, potatoes that have sprouted extensively should be discarded. If poisoning occurs, one should seek medical attention immediately.
Those with a weak and cold spleen and stomach should avoid eating too many
Potatoes have a laxative effect. People with a weak and cold spleen and stomach who are prone to diarrhea should eat them sparingly or not at all.
Pregnant women should avoid eating them
Regular consumption of potatoes with high solanine content by pregnant women may lead to an accumulation in the body, which could potentially cause fetal malformation. Therefore, it is best to eat them in moderation. Pregnant women should especially avoid eating long-stored, sprouted potatoes to prevent miscarriage from poisoning.
Do not freeze them
Potatoes should be stored in a cool, dark place. They should not be exposed to sunlight or frozen. Potatoes that have been frozen and damaged should not be eaten.